Instant Pot Anti-Inflammatory Dal

serves 6-8 — 15 minutes

1.5 cups masoor dal, rinsed

1 onion, diced

2 sweet potatoes, peeled and diced (optional, could also do chopped spinach)

8 garlic cloves minced

1 inch knob of peeled ginger, minced

1 tsp cumin

1 tsp ground coriander

1/2 tsp turmeric

1/2 tsp red chili powder (optional)

2 tsp garam masala

2 cups chicken broth (or water)

13 oz can coconut milk

1/4 cup chopped cilantro

1. Place all ingredients (except the cilantro & coconut milk) in the instant pot and cook on high pressure for 5 minutes.

2. Allow the pressure to release naturally for about 5-7 minutes and then release the pressure of the instant pot.

3. Serve warm with basmati rice, my Chili Crunch Oil.